Ingredients
3/4 cup diced pitted dried plums (prunes)3/4 cup diced dried apricots1 tablespoon minced fresh gingerroot1-1/2 teaspoons ground cumin, divided1 teaspoon grated orange zest1/2 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds)1/4 cup packed brown sugar2 teaspoons all-purpose flour1 teaspoon cornstarch1 teaspoon ground mustard2 teaspoons cider vinegar
Preparation
In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.
